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Lemon Pasta with Pan Roasted Tomatoes

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  • 2 Tbsp. olive oil, divided
  • 2 cups heirloom cherry tomatoes
  • 1 1/2 cups water
  • 1/4 cup 2% milk
  • 1 package Knorr Selects™ Lemon & Asparagus with Cavatappi Pasta
  • 1 can (15.5 oz.) lentils, rinsed and drained
  • 1 Tbsp. thinly sliced fresh basil leaves

NUTRITIONAL INFORMATION

 

Amount per serving

Calories260
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Sodium380mg
Total Carbs37g
Dietary Fiber11g
Sugars5g
Protein10g
Vitamin D0mcgs
Calcium58mg
Iron3mg
Potassium307mg

  • 1 HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Add your tomatoes and cook, stirring occasionally, until lightly browned and slightly softened, about 5 minutes. Remove from pan; set aside.
  • 2 POUR water, milk and remaining 1 tablespoon of the olive oil into the same pan and bring to a boil. Stir in Knorr Selects™ and return to a boil, then lower heat to medium-high and boil covered 8 minutes, stirring frequently.
  • 3 STIR in your tomatoes and lentils. Sprinkle with basil. Now it's ready. Dig in!